Sandıklı Poppy Paste

The Sandıklı poppy paste, closely associated with the district of Sandıklı in the province of Afyonkarahisar, is a thick, dense food product obtained by specially grinding the seeds of the Papaver somniferum L. (Papaveraceae) poppy plant. This product was officially registered as a Geographical Indication on 20.01.2022 under number 1001 by the Turkish Patent and Trademark Office. The production of Sandıklı Poppy Paste is a traditional process requiring long-standing local expertise and accumulated knowledge. The uniqueness and quality of the product stem primarily from the meticulous application of each stage in its production method.

Product Characteristics

The primary raw material of Sandıklı poppy paste is the seeds harvested from the poppy plant. These seeds may vary in color—white, yellow, brown, purple, or black—depending on the variety of the plant. The color of the resulting paste also varies according to the color of the seeds used and the roasting process. One of the distinguishing features of the product is that no food additives, flavorings, or aroma-enhancing ingredients are used during production. This dense paste has been granted geographical indication protection due to its historical association with the district of Sandıklı.

Production Method

The production of Sandıklı poppy paste is a multi-stage process requiring skilled craftsmanship. The poppy seeds used in production are preferably sourced from within the geographical boundary of Sandıklı, and at least one of the following seed colors and shades—white, yellow, brown, purple, or black—is used. The general production stages are as follows:

• The capsule parts of harvested poppy plants are broken to separate the seeds from their husks.
• The separated seeds are cleaned of foreign matter (such as stones and capsule fragments) using sieves.
• The cleaned seeds are carefully roasted in specially designed roasting machines. During roasting, the goal is to darken the color of the seeds, a step requiring considerable skill.
• The roasted poppy seeds are cooled to room temperature using paddle-equipped equipment.
• Finally, the seeds are ground or crushed in specially designed machines to produce the dense poppy paste.

The prepared paste is stored in cool, dry, odor-free environments, away from direct sunlight. The product is marketed in food-grade packaging that complies with hygiene standards, or sold in bulk.

Geographical Boundary

The geographical boundary for Sandıklı poppy paste is defined as the district of Sandıklı in the province of Afyonkarahisar. Due to its deep-rooted connection with the regional culture and the specialized craftsmanship required for its preparation, all stages of production must occur within this designated geographical boundary.

Monitoring

Monitoring to ensure the protection of the product’s geographical indication status is carried out under the coordination of the Sandıklı Municipality. The monitoring body consists of a minimum three-member team composed of representatives from the Sandıklı Municipality and the Sandıklı District Directorate of Agriculture and Forestry.

Monitoring inspections are conducted at least once annually; additional inspections may be carried out in response to complaints or as deemed necessary. The primary focus of inspections is to verify the proper use of the geographical indication and to confirm that the product’s ingredient list and production method comply with the conditions specified in the “Production Method” section. Inspection results are documented in accordance with the provisions of Law No. 6769 on Industrial Property and are submitted regularly each year to the Turkish Patent and Trademark Office.